Dumpling Lasagna Recipe
Introduction
This Dumpling Lasagna is an inventive twist combining the flavors of traditional Chinese dumplings with the layered appeal of lasagna. Using chicken filling and delicate dumpling wrappers, it’s a comforting dish perfect for sharing.
Ingredients
- 300 g minced chicken (ground chicken)
- ½ teaspoon baking soda
- 1 ½ teaspoon fine salt
- 1 teaspoon sugar
- 1 teaspoon white pepper (freshly cracked)
- 1 tablespoon Shaoxing cooking wine
- 1 teaspoon dark soy sauce
- 1 teaspoon soy sauce
- 2 tablespoons sesame oil
- 1 tablespoon ginger (coarsely grated)
- 1 garlic clove (finely grated)
- 2 tablespoons coriander (cilantro, finely chopped)
- 1 tablespoon spring onion (scallions, finely chopped)
- 200 g Chinese cabbage (Napa cabbage, finely chopped)
- 30-36 dumpling wrappers (gyoza or wonton wrappers, defrosted if frozen)
- 500 ml chicken stock (or water)
- Soy sauce, for serving
- Chinkiang vinegar, for serving
- Homemade Chilli Oil, for serving
- Spring onions (scallions or chives, finely chopped, for garnish)
- Coriander (cilantro, finely chopped, for garnish)
Instructions
- Step 1: To make the dumpling filling, place the minced chicken, baking soda, salt, sugar, white pepper, Shaoxing cooking wine, dark soy sauce, soy sauce, sesame oil, ginger, garlic, coriander, spring onion, and Chinese cabbage into a large mixing bowl.
- Step 2: Use chopsticks to stir the mixture continuously in a clockwise motion until the texture changes to a thick, almost paste-like consistency.
- Step 3: To assemble the lasagna, spoon a thin layer of filling into the bottom of a ramekin.
- Step 4: Dip a dumpling wrapper in water, then place it on top of the filling layer.
- Step 5: Repeat layering filling and dumpling wrappers until the ramekin is nearly full, finishing with two layers of dumpling wrappers on top.
- Step 6: Pour 3-5 tablespoons of chicken stock or water carefully over the top. Run a thin paring knife around the edge to allow the liquid to reach the bottom. The liquid should come halfway up the sides.
- Step 7: Repeat the assembly for remaining ramekins.
- Step 8: To steam using a stovetop steamer basket: fill a large saucepan with one-third water, place a steamer basket on top, and arrange the ramekins inside. Cover with a lid and steam over medium-high heat for 20-25 minutes. Check water level occasionally.
- Step 9: Alternatively, place oven-proof ramekins on a wire rack in a wide saucepan. Pour boiling water halfway up the sides, cover, and steam 20-25 minutes until hot in the center.
- Step 10: For steam ovens, preheat to 100°C (212°F), place ramekins on a sheet pan, and steam 20-25 minutes until heated through.
- Step 11: Serve immediately with soy sauce, Chinkiang vinegar, homemade chilli oil, and garnish with chopped spring onions and coriander.
Tips & Variations
- For a spicier kick, mix some finely chopped chili into the filling or drizzle more homemade chilli oil when serving.
- Substitute chicken with minced pork or shrimp for a different flavor profile.
- If dumpling wrappers stick together, lightly dust them with a little flour before layering.
- Use Napa cabbage or substitute with finely chopped bok choy for texture and subtle sweetness.
- Adding a splash of toasted sesame oil to the finished dish enhances the aroma.
Storage
Store any leftover dumpling lasagna covered in the refrigerator for up to 2 days. Reheat gently by steaming again for 10-15 minutes or in a microwave covered to retain moisture. Avoid drying out by adding a little water before reheating.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use store-bought dumpling wrappers?
Yes, store-bought gyoza or wonton wrappers work perfectly for this recipe. Just ensure they are fully thawed if frozen before assembling.
What if I don’t have a steamer basket?
You can use a wide saucepan with a wire rack or heatproof dish inside. Pour boiling water halfway up the sides, cover, and steam gently on the stovetop until cooked through.
Print
Dumpling Lasagna Recipe
- Total Time: 45 minutes
- Yield: 4 servings (depending on ramekin size and layering) 1x
Description
This Dumpling Lasagna recipe is a delightful fusion of Asian flavors and comforting layered presentation. Ground chicken filling, seasoned with traditional Chinese ingredients and herbs, is layered between dumpling wrappers and steamed to perfection. Served with soy sauce, Chinkiang vinegar, homemade chili oil, and fresh garnishes, it offers a flavorful, unique dish that is both visually appealing and delicious.
Ingredients
Scale
Dumpling Filling
- 300 g minced chicken (ground chicken)
- ½ teaspoon baking soda
- 1 ½ teaspoon fine salt
- 1 teaspoon sugar
- 1 teaspoon white pepper (freshly cracked)
- 1 tablespoon Shaoxing cooking wine
- 1 teaspoon dark soy sauce
- 1 teaspoon soy sauce
- 2 tablespoons sesame oil
- 1 tablespoon ginger (coarsely grated)
- 1 garlic clove (finely grated)
- 2 tablespoons coriander (cilantro, finely chopped)
- 1 tablespoon spring onion (scallions, finely chopped)
- 200 g Chinese cabbage (Napa cabbage, finely chopped)
- 30–36 dumpling wrappers (gyoza or wonton wrappers, defrosted if frozen)
- 500 ml chicken stock (or water)
To Serve
- Soy sauce
- Chinkiang vinegar
- Homemade chili oil
- Spring onions (scallions or chives, finely chopped)
- Coriander (cilantro, finely chopped)
Instructions
- Make the Dumpling Filling: Place the minced chicken, baking soda, salt, sugar, white pepper, Shaoxing wine, dark soy sauce, soy sauce, sesame oil, ginger, garlic, coriander, spring onion, and Chinese cabbage into a large mixing bowl. Use a pair of chopsticks to mix everything together by continuously stirring clockwise. Keep stirring until the texture changes to almost paste-like and thick.
- Assemble Dumpling Lasagna: Place a layer of the filling at the bottom of each ramekin. Dip a dumpling wrapper in water and lay it on top of the filling. Repeat layering filling and dumpling wrappers until nearly the top of the ramekin is reached. Finish with two layers of dumpling wrappers.
- Add Stock: Carefully pour 3 to 5 tablespoons of chicken stock or water over the assembled layers. Use a thin paring knife to run around the edge of the lasagna to help the stock distribute to the bottom, aiming to have the stock come halfway up the sides of the ramekin.
- Steam on Stove Top with Steamer Basket: Fill a large saucepan about one-third with water. Place a steamer basket on top and arrange the ramekins inside. Cover with a lid and steam over medium-high heat for 20-25 minutes, or until a knife inserted in the center comes out hot. Check water levels during steaming.
- Alternative Stove Top Steaming: For oven-proof ceramic dishes, place ramekins on a wire rack inside a wide saucepan. Pour boiling water halfway up the sides, cover with a lid, and steam over medium-high heat for 20-25 minutes, checking the water level as needed.
- Steam Oven Option: Preheat the steam oven to 100°C (212°F). Place ramekins on a sheet pan and steam for 20-25 minutes until cooked through.
- Serve: Allow diners to add their preferred condiments—soy sauce, Chinkiang vinegar, homemade chili oil—and garnish with chopped spring onions and coriander. Serve immediately.
Notes
- Use fresh or properly defrosted dumpling wrappers to prevent tearing during layering.
- The stirring technique is important to develop the filling’s paste-like texture, which improves its binding and flavor integration.
- Check water levels during steaming to prevent burning or drying out.
- For easiest steaming, use a steamer basket to avoid ramekins sitting directly in water.
- Ceramic ramekins should be handled carefully with indirect heat to prevent cracking.
- This dish is best enjoyed fresh but can be reheated gently in a steamer or microwave.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Steaming
- Cuisine: Chinese
Keywords: dumpling lasagna, steamed dumpling, Chinese chicken recipe, layered dumplings, Asian lasagna, ground chicken dumplings
